Dissolve sugar, salt and yeast in a bowl with the warm water in a large mixing bowl and stir well. Let sit for 10 minutes.

Stir the yoghurt into the yeast mixture, add flour and the melted ghee or butter. Mix until a soft and sticky mixture that is just firm enough forms. Tip out on a lightly floured surface and knead for about five minutes until smooth and a little less sticky, then put in a large, lightly oiled bowl and turn to coat. Cover and let sit until doubled in size, about 90 minutes.

Preheat Napoli Oven at medium for 30 minutes with door on.

Take the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls.

Flatten one of the balls and roll it into a flat circle, slightly thicker around the edge, like a small oval pizza. Place it directly on the Napoli stone and when it starts to bubble, turn it over and cook until the other side is browned. This should take about 2 – 4 minutes per side.

Brush with melted butter and sprinkle with seeds or herbs of your preference. Serve while warm.